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M & # 8217; meat during methods of preserving meat storage quickly decomposes and can cause dangerous toxicity. So canned meat to cook with caution and care. Meat, above all, must be benign and undergo sanitary control (evidenced by the press on the surface of beef carcasses). Remodel meat should be in a clean room using the proper utensils and strictly following the recommended formulations and processing conditions. Most canned beef, lamb or pork, but at home it could be a bird and rabbit. methods of preserving meat To come out with quality canned food, meat must be fresh or chilled, fresh or thawed. Do not preserve fresh meat and meat old animals, bulls, boars, offal and blood. Before preserving pieces of meat wash under running water, then lay on the cutting board and a sharp knife separate the flesh from the bones, tendons, excess fat, vascular plexus, large glands and cartilage. Then chop the meat pieces and subjected to the same heat treatment - we shall fry, boil or potushkuyte. As containers can only use half-liter and liter glass jars. They were thoroughly washed in hot solution of baking soda, rinse with hot water and sterilized - a couple or in a hot oven. The same applies to metal lids. Table and board where processed meat should be thoroughly cleaned with hot water and soda. Once the meat is processed, methods of preserving meat all this, as well as knives and utensils should be thoroughly cleaned at least initially with water at room temperature and then with hot water and soda. If you are going to preserve his own meat slaughtered animals or birds, you see how it is benign. If you are going to buy meat in the market, you should know some secrets. Secret 1. Benign chilled meat is firm and elastic. It is covered with a thin crust of dried pale pink (beef, pork) or pinkish-red (beef) color. While feeling the surface of a piece of hand remains dry. Fresh cut surface of the meat is slightly moist but not sticky. Meat juice is clear. Consistency dense fresh meat - hole, which is formed when you press your finger quickly leveled. Subcutaneous methods of preserving meat fat is fresh beef color from creamy white to intense yellow, sometimes saffron. It is odorless, and during methods of preserving meat the crushing fingers crumble. Subcutaneous fat lamb white, thick, methods of preserving meat pork - white or pale pink, soft and elastic. Secret 2. Benign frozen meat is firm to the touch and when tapping methods of preserving meat a solid object produces a clear sound. On the surface and in sections of the meat is red with a grayish tinge, which give it a small ice crystals. Secret 3. In fresh carcasses of poultry beak glossy, dry, resilient, odorless, oral mucosa methods of preserving meat shiny, pale pink, slightly moistened, eyeball fills the entire orbit. Skin color fresh carcasses - a whitish-yellow or pale yellow, sometimes with a pinkish tinge, and lean poultry - with reddish. The surface should be dry skin, subcutaneous and internal fat - white, slightly yellowish. Muscle tissue is dense and resilient. In chickens and turkeys - light pink and pecs - white with a pink tinge, in geese and ducks - red. The surface of the muscle tissue is slightly moist but not sticky. Secret 4. Fresh, properly frozen poultry carcasses covered with frost and during tapping issue clear sound. To determine the freshness of rabbit carcasses can take as standard features fresh lean poultry carcasses.
02/10/2013
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